Place the chicken pieces in a large bowl. In a separate bowl mix together the marinade and pour over the chicken. Toss to coat, cover and refrigerate for at least 3 hours.
Remove the chicken from the fridge and allow to come to room temperature, about 20 minutes.
Heat the cooking oil in a large saute pan over medium-high heat.
Remove the chicken from the marinade and season with salt and pepper. Sear the chicken (in small batches) skin-side down in the hot pan until well browned, about 4 minutes, flip the chicken over and cook the other side for about 3 more minutes. Sear the remaining chicken pieces, transfer all the seared chicken to a plate and set aside.
Discard the habanero and scrape the onions and remaining marinade into the pan and cook, stirring occasionally, until caramelized, about 15 minutes.
Add the chicken stock and cayenne into the pan with the onions and scrape the bottom of the pan with a wooden spoon to release any stuck on bits.
Nestle the chicken skin-side up back into the pan in between the onions. Bring to a boil, cover the pan and reduce heat to medium-low. Simmer for about 20 minutes.
Remove the lid from the pan and simmer for 20 more minutes or until chicken is cooked through.
While the chicken simmers prepare your rice. Here is a basic white rice recipe if you need it, just double the recipe.
Add the green olives to the chicken and onions, serve over the cooked rice.
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